Commissary Lead - Food Manufacturing Plant supporting Restaurants

TooJay's · West Palm Beach

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Restaurant Commissary Lead for offsite Food Manufacturing facility located in our West Palm Beach Support Center

MUST BE WILLING TO LIFT 30 TO 40LBS REGULARLY AND WORK ON YOUR FEET FOR MOST OF THE DAY.  PHYSICALLY DEMANDING JOB. 

Normal work hours are Sunday through Thursday, 8am to 3pm

Reports to the General Manager,  Commissary

SUMMARY:

Under the direction of the Commissary General Manager, the Commissary Lead supports the Commissary team to ensure the execution of standards and the outcome of company goals within a TooJay’s restaurant. This position requires the ability to motivate and train team members to meet the inventory demands of products sold to TooJay's restaurants.

RESPONSIBILITIES:

• Assist with managing the activities of the commissary team; on-going training and communication of performance standards to ensure complete job knowledge and skill development of team members.
• Processes orders, orders supplies and products and manages billing by entering invoices correctly.
• Helps to manage production, repairs, and maintenance.
• Teaches, coaches and mentors others to maintain high standards. Establishes credibility through competence, continuity, and integrity.
• Has full knowledge of company regulations, policies, procedures, standards, and goals. Performs duties at any given time to ensure proper execution. Consistently displays drive, energy and operates with a sense of urgency during each shift.
• Maintains cleanliness of the commissary by inspecting and directing work actions of team members.
• Ensures safety, sanitation, and security guidelines are always followed.
• Immediately resolves any items identified through daily operational plan and flow charts; completes any accident reports immediately and accurately; is responsive to any requests from General Manager and Risk Management.
• Prepare and handle soups from large 200–300-gallon kettles, including safely removing product at temperatures exceeding 200°F.
• Prepare high-volume batches of matzo balls and other commissary products.
• Lift and carry items weighing up to 50 pounds.
• Assist with loading products and supplies in trucks, including working inside refrigerated coolers.
• Follow all food safety, temperature-control, personal protective equipment, and safe lifting procedures.
• Work safely and efficiently in a high-volume production environment with exposure to hot liquids, steam, heavy equipment, and cold temperatures.
• Communicates and enforces the priority of back door security.
• Guarantees commitment to uniform and grooming standards for themselves and the team.
• Maintains good relationships with vendors.
• Checks email daily and reacts appropriately to all requests from the General Manager and the Support Center.

Knowledge, Competencies, and Skills Requirements

• 1-2 years of experience in a restaurant, hospitality, or related field preferred
• Basic computer skills necessary to be able to process orders and invoicing
• Evaluates situations and if necessary, accurately selects alternative courses
• Maintains composure and objectivity under pressure; Effective at active listening to understand and clarify concerns or issues raised by internal and external guests (restaurants)
• Shows initiative in job performance, including anticipating, preventing, identifying, and solving problems as necessary
• Has the ability to plan and organize
• Understand and adheres to company policies and procedures

Physical Requirements

• Flexible long hours are required at times when back-up is necessary. Normal work hours are Sunday through Thursday, 8am to 3pm
• Medium work, exerting up to 50 pounds of force occasionally, and/or 30 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects
• Ability to work safely and efficiently in a high-volume production environment with exposure to hot liquids, steam, heavy equipment, and cold temperatures.
• Able to stand during entire shift
• Capable to maneuver throughout the dining and kitchen area throughout the shift
• Able to operate all front and back-office computer systems and all office, cleaning, cooking, and food preparation equipment
• Able to reach overhead, bend below the waist, crouch, lift, stand, sit, twist, and communicate intentions

Various: Office/Warehouse/Restaurant/Kitchen/Bakery settings

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